• Jam and coconut madeleines (Alan Benson)Source: Alan Benson

Pretty in pink – the Iced VoVo gets a taste of the cake-y side of life... and it loves it.






Skill level

Average: 3.9 (9 votes)

They're easy to make, easy to bake and are quite the superstars, especially when a little icing and coconut are involved.

This was originally a challenge set out by a couple of friends of mine to give the Iced VoVo some cake love and so next time you have last-minute guests popping in for a cuppa, you can impress them with these jammy winners.



  • 100 g butter, roughly chopped
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ cup caster sugar
  • ¼ cup finely desiccated coconut
  • ½ cup plain flour
  • ½ tsp baking powder
  • 100 g strawberry jam


Pink icing

  • 2 cups of icing sugar, sifted
  • 1 tbsp milk
  • 3 drops red food colouring
  • 2 tsp vanilla bean extract


Coconut crumb

  • ½ cup finely desiccated coconut
  • ½ cup malt-o-milk biscuits, crushed
  • 50 g white chocolate (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For this recipe you’ll need a madeleine tray. If you don’t have one you can use a shallow cupcake tray and use patty casings instead.

Preheat oven to 180°C (160°C fan-forced).

Lightly grease a 12-hole madeleine tin and lightly dust with plain flour – shake out the excess.

Melt the 100g butter in a small saucepan over a medium heat for 2-3 minutes until slightly browned (see Notes) and cool.

To make the madeleines, beat the egg, vanilla extract, caster sugar and desiccated coconut for 3 minutes until pale and creamy.

Sift together the plain flour and baking powder and then gently fold it into the egg mix. Add the melted butter, and fold to combine.

Spoon the batter into the tins only to halfway. Dollop ¼ teaspoon of the jam and then cover with a little more of the batter.  

Bake for 9 minutes or until lightly golden and soft. Stand in the tin for 2 minutes, then turn out onto a wire rack to cool completely.

To make the pink icing, combine the sifted icing sugar, milk and red food colouring in a medium bowl. Stir until a slightly thick paste forms and set aside.

To make the coconut crumbs, in a food processor blitz the biscuit to a crumb. Add the coconut (and optional, 50g white chocolate) and blitz for a further 20 seconds.

Drizzle the pink icing on top of the madeleine and sprinkle the crumble on one side or all over the top if you prefer more crunch.



• You can simply melt the butter normally in the microwave if you prefer, cooking it over the stove and slightly browning it will give your recipe a nutty flavour.

• These will keep in an airtight container for 10 days.


Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Kerrie Ray. Creative concept by Farah Celjo and Belinda So.


Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to #BringBackTheClassics - enter now!